Cake Batter Chocolate Chip Cookies

It has snowed almost every day for the past week.  Not just fluffy, pretty snow, but a wet, slippery and heavy "wintry mix".  Gross.  Traveling around town with 2 toddlers in that junk is not worth the effort, so we have been keeping ourselves busy inside.  Thankfully, the three of us enjoy baking together.  We put on our aprons, allocate some extra chocolate chips to grabby hands and bake our mid-west blues away.
I saw a version of these cookies on the blog "Siriously Delicious" and I was intrigued.  Cake batter cookies - sounds strange but so amazing at the same time. Plus the addition of sprinkles into cookies really gets my girls excited.

Cake Batter Chocolate Chip Cookies 

RECIPE SOURCE: SALLYSBAKINGADDICTION.COM

1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1 cup chocolate chips 
1/2 cup sprinkles

In a large bowl, sift together flour, cake mix, and baking soda.  Set aside.  In a separate bowl, cream together the butter and sugars on medium speed.  Scrape down sides and in the egg and vanilla.  Mix until combined  

Add the flour mixture to butter/sugar mixture and mix until just combined.  Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 2 hours, but overnight is best.

Preheat oven to 350 degrees.

Using a large cookie scoop, scoop cold dough onto parchment paper or silicone lined baking sheet.   Bake for 10-12 minutes until edges are slightly browned.  The centers will still appear very soft, but the cookies will set as they cool.  Allow the cookies to cool on the baking sheet and transfer to a wire rack to cool completely.